Braised Chicken in Red Wine Recipe

If you are craving a dish that fills your kitchen with the warm, inviting aroma of slow-cooked richness, then this Braised Chicken in Red Wine Recipe is your new best friend. Tender chicken thighs bathed in a silky, deeply flavored sauce made from good red wine, fresh herbs, and hearty vegetables make each bite a celebration of comfort and sophistication. This dish strikes a perfect balance between rustic and refined, promising an unforgettable meal that’s both approachable for weeknight cooking and elegant enough to impress guests.

Ingredients You’ll Need

The magic of this Braised Chicken in Red Wine Recipe lies in its straightforward ingredients. Each component plays a vital role, from the juicy chicken thighs that stay moist and flavorful, to the red wine that adds depth and richness, and the vegetables that bring texture and color. Together, they transform simple pantry staples into a dish that feels truly special.

• 4 chicken thighs, bone-in and skin-on: Bone-in and skin-on ensure maximum flavor and juicy meat.
• Salt and freshly ground black pepper: The essential seasoning that enhances all flavors.
• 3 tablespoons olive oil: Adds richness and helps crisp the chicken skin beautifully.
• 1 onion, chopped: Provides sweetness and a savory base for the sauce.
• 2 cloves garlic, minced: Delivers aromatic depth and a gentle punch.
• 2 cups red wine (preferably Burgundy or Pinot Noir): Infuses the dish with bold, fruity notes and a touch of acidity.
• 1 cup chicken broth: Adds moisture and layers of savory taste to the braising liquid.
• 2 tablespoons tomato paste: Brings a concentrated tomato flavor and color to the sauce.
• 1 teaspoon dried thyme: Offers earthy herbal warmth.
• 2 bay leaves: Impart subtle aromatic complexity during simmering.
• 2 cups mushrooms, sliced: Add an earthy, meaty texture that blends perfectly with the braise.
• 2 carrots, peeled and sliced: Provide sweetness and vibrant color.
• 1 tablespoon unsalted butter: Enriches the sauce’s texture for a silky finish.
• 2 tablespoons all-purpose flour: Helps thicken the sauce to the perfect consistency.
• 2 tablespoons chopped fresh parsley (for garnish): Adds a fresh, bright contrast just before serving.

How to Make Braised Chicken in Red Wine Recipe

Step 1: Season the Chicken

Start by generously seasoning your chicken thighs with salt and freshly ground black pepper on both sides. This step ensures every bite is bursting with flavor right at the source, helping the seasoning penetrate deeply as the chicken cooks.

Step 2: Sear the Chicken

Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Place the chicken thighs skin-side down and sear for about 5 minutes per side until golden brown and irresistibly crisp. This caramelization adds a wonderful depth to the final dish. Once perfectly browned, remove the thighs and set them aside for later.

Step 3: Sauté Onion and Garlic

In the same pot, add the chopped onion and minced garlic. Their fragrant aroma as they soften and turn translucent fills the kitchen and builds a flavorful foundation for your braise. This step takes around 5 minutes—patience here pays off deliciously!

Step 4: Deglaze with Wine

Pour in the red wine, scraping up the delicious browned bits stuck to the pot’s bottom. These bits are packed with flavor and will enrich the sauce beautifully. Using a good-quality Burgundy or Pinot Noir really elevates the dish’s character.

Step 5: Add Broth and Seasonings

Stir in the chicken broth, tomato paste, dried thyme, and bay leaves. Each ingredient layers the sauce’s complexity while maintaining perfect balance—tomato paste brings umami and a subtle sweetness, while thyme and bay leaves give the dish an inviting herbal aroma.

Step 6: Return Chicken and Simmer

Gently place your seared chicken back into the pot, pouring in any juices that accumulated while resting. Bring the mixture to a boil, then immediately reduce the heat to low, cover, and let it simmer for 30 minutes. This slow, gentle cooking makes the chicken tender and allows flavors to meld together beautifully.

Step 7: Add Vegetables and Continue Cooking

After the initial simmer, add the sliced mushrooms and carrots to the pot. Cover and cook for another 30 minutes. This allows the vegetables to absorb the rich sauce while becoming tender but not mushy, making every forkful a harmonious blend of flavors and textures.

Step 8: Thicken the Sauce

Mix the unsalted butter and flour together into a smooth paste, then stir it into the pot to thicken the sauce. This step turns the braising liquid into a luscious gravy that clings perfectly to the chicken and vegetables, ensuring every bite is luxuriously coated.

Step 9: Final Touches

Remove and discard the bay leaves. Taste the sauce, adjusting salt and pepper as needed. Garnishing with freshly chopped parsley just before serving adds a pop of color and a fresh hint that brightens the rich flavors.

How to Serve Braised Chicken in Red Wine Recipe

Garnishes

Fresh parsley is a simple yet essential garnish for this Braised Chicken in Red Wine Recipe. It adds a vibrant green color and a fresh, herbal brightness that cuts through the richness. For an extra touch, a drizzle of good-quality olive oil or a sprinkle of lemon zest can also brighten the plate beautifully.

Side Dishes

This dish pairs wonderfully with creamy mashed potatoes or buttery polenta, both of which soak up the decadent red wine sauce. For a lighter option, serve alongside steamed green beans or a crisp green salad with a tangy vinaigrette to balance the dish’s richness.

Creative Ways to Present

For a cozy dinner party, serve the braised chicken family-style in the pot it was cooked in, surrounded by rustic bread to mop up every last drop of sauce. Alternatively, place a chicken thigh over a bed of fluffy couscous or wild rice and garnish with toasted nuts or fresh herbs to add an exciting textural contrast.

Make Ahead and Storage

Storing Leftovers

Leftover Braised Chicken in Red Wine Recipe keeps beautifully in the refrigerator for up to 3 days. Store in an airtight container and allow the dish to cool completely before refrigerating to maintain the best texture and flavor.

Freezing

This dish freezes surprisingly well, making it a perfect make-ahead meal. Portion the braised chicken and sauce into freezer-safe containers or bags. Freeze for up to 2 months. When ready, thaw overnight in the refrigerator for the best results.

Reheating

Gently reheat your leftovers on the stove over low heat, covered, stirring occasionally to prevent sticking. You may want to add a splash of broth or water to restore the sauce’s perfect consistency. Avoid microwaving as it can dry out the chicken.

FAQs

Can I use other cuts of chicken instead of thighs?

Yes, you can use bone-in, skin-on chicken breasts or drumsticks, but keep in mind thighs remain juicier and more tender during braising. Adjust cooking time accordingly to ensure even doneness.

What type of red wine is best for this recipe?

Opt for medium-bodied red wines like Burgundy or Pinot Noir, which add great flavor without overpowering the dish. Avoid overly tannic or heavily oaked wines that can turn bitter during cooking.

Is it possible to make this recipe without alcohol?

You can substitute the red wine with additional chicken broth combined with a splash of grape juice or cranberry juice for color and some acidity. The flavor will be slightly different but still delicious.

Can I prepare this dish in a slow cooker?

Absolutely! Sear the chicken and sauté the aromatics on the stove first. Then transfer everything to a slow cooker and cook on low for 4-5 hours, adding mushrooms and carrots halfway through for best results.

How thick should the sauce be when finished?

The sauce should be thick enough to coat the back of a spoon, silky and glossy but not gloppy. The butter and flour paste helps achieve this perfect consistency without overpowering the delicate flavors.

Final Thoughts

This Braised Chicken in Red Wine Recipe is a true gem that combines simplicity, elegance, and soul-soothing flavors in one pot. Whether you’re cooking for a busy weeknight or a special occasion, it’s sure to become a beloved staple in your kitchen. Trust me, once you try it, the welcoming aroma and tender, flavorful chicken will have you coming back for more again and again.

Print